Raw Chocolate Bars

It’s the most wonderful time of the year! Halloween is my most favorite holiday in the whole wide world. There is something magically delicious about this time for me; something that brings out my creativity in a way that nothing else can. And what better way to over-indulge myself than to celebrate all month long through VeganMofo?! I’m like a little girl unable to sleep on Christmas Eve…but for 30 days straight.

{If you haven’t already seen the secret stash, last year I recreated a cauldron-full of gluten, egg, and dairy-free candy bar recipes you can check out here}:

This week, I decided to kick off the month-long celebration with a collection of some of your favorite Halloween trick-or-treats using only nuts, raw cacao, dates, agave, and coconut oil. A very Fork & Beans HAL*RAW*WEEN Special… (See what I did there? Halloween makes me punny!) *cue the sound of crickets now*

**This is going to be the base for all the raw candy bar recipes coming up this week so you will want to bookmark this recipe for reference.**

About Cara

So happy you stopped by over at Fork & Beans: the allergen-friendly way to play with your food. Don't stop here at this recipe, check out other goodies that are gluten, egg, and dairy free but full of taste and creativity.

Comments

I love your blog and all your recipes! I was wondering how you melt the chocolate after you store it in the fridge. I want to make a large batch of this and have it handy when I need it. Do you melt the whole batch and keep re-refrigerating it? Thanks!

you can try sifting your cocoa powder first or it even just might be a simple fix like adding a little more liquid. It just sounds like you have a thick chocolate batter that needs to be smoothed out with a little more melted coconut oil, maybe coconut butter to get a little wild, or if you use maple syrup, etc, you can add more of that.

Hi! So I just made this recipe and it seems that the maple syrup did not quite mix as there are little globs of still liquid maple syrup that are sweet while other parts are basically 100% cocoa… I don’t know if I mixed it wrong or what . . . Any tips would be appreciated

I know this is an older post but I just love this recipe for raw chocolate bars. I’ve made it several times. I feel better about eating this rather than Nestle dark chocolate chips (though I love them!).
Your recipe has no refined sugar — and I get a nice chocolate flavor.
Do you have any idea what the calorie content is in the recipe?
If not, do you have any idea how I can find out?
It’s mostly for curiosity sake than anything.

Toni, I love hearing this, YAY! I’m a sucker for tasty recipes that are easy and healthier I’m not sure about the calorie count but I know there are spots online that you can enter in the recipe and it will calculate it for you. Good luck! xo

(just in case you’re even more insanely awesome than you already are and would have a recipe for it I haven’t seen) I guess I should add that it has to be soy free and nut free due to allergies in the classroom. Nuts are the one thing my kids can have but doesn’t it figure that someone else in the class of 9 kids, can’t have it!

I actually do have a recipe I have been sitting on–I doodle ideas in a book and have been formulating one for raw white chocolate Just for you, I will try my best to have it out by tomorrow, how does that sound? However, do note that the main ingredient will be raw cacao butter and it can be a pricey item ($25 a bag, unfortunately). It’s the main reason why I have been hesitant with making it but for YOU, anything xo!

YES!! I’ll supply the groceries you do the cooking, sounds like an amazing deal! And I had planned to make 2 dozen skeletons for school parties and didn’t know how much each bag would make. If we were neighbors, would you make them for me lol

Hey Cara
Found your blog just today via RawFoodRehab on FB and your raw peppermint patty recipe stopped me dead in my tracks. I can’t wait to try it (esp since I have all the ingredients on hand!!). Thanks so much for sharing this and I can’t wait to see what ghoulish creations you come up with next
I want to try your raw chocolate bar recipe (I’m notoriously bad with candy making ) Is there a particular size of mold that you use?
Happy HAL RAW WEEN!

Whoot Whoot Cara’s back, better than ever (and you were pretty freakin’ awesome before!) – you are so talented and I have missed your posts – love the bloggy makeover with the Halloweeb theme, you have me so excited for halloween!!! xo

My only concern is that the syrup adds a thickness to the chocolate, not to mention sweetness. You can try honey or agave too, but if these options aren’t what you are into, give sugar a try and then let me know if it works. I just can’t guarantee it will since I haven’t tried it Good luck! xo

I always thought raw foods were complicated and impossible, myself. But dabbling into this world over the past couple of months, I am beginning to realize that it is far from it! Thanks for the comment, Mandee–glad you like all of my Halloween touches

I so know what you mean! I couldn’t sleep last night either. Your new header and profile pic are SO MUCH FUN! They really set the tone. I absolutely cannot wait to see what comes out of that creative mind of yours next!!

Oooooohhhh and sprinkled with some sea salt. Mouth is currently watering… I could actually go for some Oh Ladycakes raw apple pie I’ve decided that a bigger size of jeans is worth it when you eat good crap like that…

Cara, oh Cara. How I love you and your corny humor. “HawRAWween?!” I am at the airport right now and I literally almost spit my coffee at my computer and I am sitting here giggling awkwardly picturing you saying it in the most adorable voice. These are perfect. I can’t wait to see all your amazing creativity this month!

Um, yes please – to all the vegan candy bars I also love your header and profile images – totally adorable! I am in the costume business so I LOVE Halloween as well – can’t wait to read the rest of your MoFo posts! I definitely need to get out and buy a chocolate mold this week.

Thank you Ashley!! I think you are quickly becoming my newest best friend–the costume business you say? You are my kind of gal! Tried to comment on your blog but couldn’t but wanted to say that the Pumpkin Black Tea recipe sounds sooooo good! It’s on my to-make list

OMG that’s right! How could I forget?! Yes, I’m participating. Not sure how I will do it… My job has absolutely taken-over my life. But I want to do it because Vegan MoFo is the BEST. It truly is something that I look forward to all year

Looks great, Mama! Yuuuum! Question, though. Is maple syrup considered raw? I thought they boil the snot out of it but I could be wrong. Also, I literally stayed up all night watching the Graham Norton show on YouTube so I might also be out of my freaking mind. At any rate, shut up, Brooke, chocolate! I love your updated look, too! Perfect for the season!

A lot of raw foodists (at least from all the cookbooks that I have been studying) tend to use agave, maple syrup or even raw honey as sweeteners. I am sure the hardcore rawists consider the first 2 as no-nos, but seeing that I am not one of them, I am okay with with it and its usage Now…about being out of your mind, this is an entirely different issue *wink* …xoxo!

oh yeah, this is how i make my chocolate at the moment! except i have been using coconut BUTTER, it somehow tastes much more smooother in the mouth! oh coconut butter, cacao powder, some maca and gojis.. yum! i have also tried matcha (green tea powder) and it gives you a real caffeine kick

I love your new header and posters. I can’t even figure out how to change mine to save the life of me, so you get HUGE props for that (not to mention, you know, the rest of the blog content of course.)

This is my first year truly experiencing Vegan Mofo and I can’t wait to see what my favorite bloggers (literally) cook–or uncook–up. Yay!

[…] place to splurge in life, but sometimes I feel like being budget conscious. I found a wonderful recipe for chocolate on Fork and Beans using only four ingredients: coconut oil, cacao powder, salt, and maple syrup […]

[…] recipe comes from one of my favourite bloggers out there, Cara from Fork & Beans. Simply make this raw chocolate candy recipe and melt it on very low heat in a sauce pan until completely smooth. Place in piping bag and pour […]

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So happy you stopped by over at Fork & Beans: the allergen-friendly way to play with your food. Don't stop here at this recipe, check out other goodies that are gluten, egg, and dairy free but full of taste and creativity. Read more about Cara’s story here